Little Gem Salad Recipe

Time30m

Serves2

charred avocado, cucumber, rye, yogurt dill dressing

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Ingredients

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1
Prepare the Dressing
In a bowl, mix the plain yogurt, chopped dill, olive oil, salt, and black pepper. Stir until well combined and set aside.
2
Char the Avocado
Cut the avocado in half, remove the pit, and brush the cut sides with olive oil. Heat a grill or a grill pan over medium-high heat. Place the avocado halves cut side down on the grill and cook for about 3-4 minutes until charred. Remove and let cool slightly, then slice.
3
Prepare the Cucumber
Slice the cucumber into thin rounds or half-moons, depending on your preference.
4
Toast the Rye Bread
Toast the rye bread slices until golden brown. Once toasted, cut into small crouton-sized pieces.
5
Assemble the Salad
In a large bowl, combine the little gem lettuce leaves, sliced cucumber, charred avocado, and rye croutons. Drizzle the yogurt dill dressing over the top and gently toss to combine.
6
Serve
Serve immediately as a fresh and vibrant salad.